Amazing Champagne Butter Clams Recipe

champagne

🥗Healthier: sparkling water

💰Cheaper: white wine

Sparkling water maintains the bubbly texture, while white wine offers a similar flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness, while margarine is a cost-effective alternative.

Preheat oven to 350°F.

Chop off the top quarter inch of a head of garlic.

Drizzle garlic with olive oil and sprinkle with salt and pepper, then wrap in foil.

Bake garlic for about 40 minutes or until tender.

Soak clams in cold water for 20 minutes to remove sand, optionally adding 1 tablespoon of semolina to irritate them.

Chop fresh herbs (parsley, thyme, chives) for the compound butter, about a quarter cup total.

Remove roasted garlic from the oven and let cool.

In a bowl, squeeze out the roasted garlic and mash it with a fork.

Add 1 cup (226 grams) of unsalted softened butter to the garlic and mix until combined.

Stir in 1/4 teaspoon of freshly ground black pepper and 1/2 teaspoon of sea salt.

Add the chopped herbs to the butter mixture and mix well.

Slice a loaf of sourdough bread into 8 slices.

Spread half of the compound butter on the slices of bread and place them on a baking sheet.

Increase oven temperature to 500°F for broiling.

Broil the bread for 2-3 minutes or until golden brown.

In a large Dutch oven, melt the remaining compound butter over medium heat.

Add 1 cup of champagne to the melted butter in the Dutch oven.

Add the soaked clams to the pot, ensuring they are mostly submerged in the liquid.

Cover the pot and simmer for 6-9 minutes or until the clams open up.

Discard any unopened clams after cooking.

Transfer the clams to a serving bowl and serve with lemon wedges and extra herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens